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06/04/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
A food protection manager certification was not available. Guidance on approved classes was provided.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
A clean up procedure for vomit and diarrheal events was not available. Corrective action: Facility will print a provided procedure and have it available at all times.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A sanitizer bucket was stored in the basin of the handwashing sink next to the three compartment sink. Corrective action: An employee moved the sanitizer bucket and education on maintaining handwashing sinks accessible at all times was provided.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Ready to eat items held longer than 24 hours that require date marking were not marked with a preparation or discard date (Cooked chicken, opened half and half, cooked sloppy joe filling). Corrective action: Label all required items with an opened, prepared, or discard date and ensure the items are used or disposed of within seven days. Guidance on proper date marking was provided.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Red onions in a cardboard box were stored on the soiled floor of the upstairs walk in refrigerator.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-402.12 Fixed Equipment, Elevation or Sealing (C)
Caulking to the three compartment sink and handwashing sink next to the three compartment sink was in poor repair. The right urinal in the mens restroom was not sealed to the wall.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-602.13 Nonfood Contact Surfaces (C)
Excessive ice build up was present in the two door under counter reach in freezer next to the deep fryers.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-201.11 Floors, Walls and Ceilings-Cleanability (C)
The upstairs and basement walk in refrigerator floors were made of unfinished wood, in poor repair, and were heavily soiled.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
The basement area was heavily soiled and cluttered with old equipment an items not needed for daily operation.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-202.11 Light Bulbs, Protective Shielding (C)
Light bulbs throughout the kitchen were not shielded.
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02/06/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
A food protection manager certification was not available. Facility will submit a certificate of completion within thirty days. Follow-up needed.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-202.12 Handwashing Sinks, Installation (Pf)
Hot water was not available at the hand sink behind the bar. Follow-up needed.
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| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
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Inspector Comments: 3-101.11 Safe, Unadulterated and Honestly Presented (P)
A bottle of wild turkey whiskey behind the bar was found adulterated with fruit flies. The operator discarded the whiskey, see voluntary condemnation.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
The kitchen chemical warewashing machine failed to measure 50-200ppm chlorine residual. Follow-up needed.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Ready to eat refrigerated items held longer than 24 hours that require date marking were not marked with a preparation or discard date (refried beans, cut lettuce, sliced tomatoes, cooked chicken) Follow-up required.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle at the mop sink was not labeled as to its contents. Follow-up needed.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Several squeeze bottles containing food throughout the kitchen were not labeled as to their contents.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments: 6-202.15 Outer Openings, Protected (C)
A gap was present at the rear exit door.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Tongs were stored with their food contact surface touching the side of the flat top griddle. The scoop to the ice machine was stored on the soiled top surface of the ice machine.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.12 Fixed Equipment, Elevation or Sealing (C)
Caulking to the three compartment sink and men's restroom hand sink was in poor repair. The right urinal in the men's restroom was separating from the wall.
4-101.19 Nonfood-Contact Surfaces (C)
Unfinished wood was used to support shelves in the walk in refrigerator.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
The facility's basement storage area contained excessive clutter and unused items.
6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling, light fixtures, and air conditioning vents in the kitchen were dusty. The shelving in the walk in refrigerator was soiled and rusty. The walls in the walk in refrigerator were soiled.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The floor to the walk in refrigerator was in poor repair.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-202.11 Light Bulbs, Protective Shielding (C)
Light bulbs throughout the kitchen were not shielded.
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04/10/2018
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A bottle of dark rum was adulterated with fruit flies and was found to be unwholesome at the bar. Corrective action: bar tender voluntarily discarded the rum into the sanitary sewer.
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored directly above a container of ready-to-eat lettuce, and a box of ready-to-eat oranges in the walk in refrigerator. Corrective action: cook moved eggs to proper storage location for raw shell eggs.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A disclosure was not provided as part of the consumer advisory on the menu for hamburgers and eggs cooked to order.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee beverage (twist top) was present on the back preparation table. Employee beverages were stored in unapproved locations in the walk in refrigerator above food, and on the shelf above boxes of single use gloves in the kitchen. Corrective action: cook moved drinks to proper storage location, and removed unapproved containers from kitchen.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Cold water was not provided at the bar hand sink.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A shut off valve was present downstream from the mop sink atmospheric vacuum breaker.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not available at the North cook line hand sink or the bar hand sink.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: Unapproved insecticide (household use only) was present in the kitchen.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: Multiple unlabeled chemical spray bottles were present in the kitchen above the mop sink and above the dish machine. Corrective action: cook labeled chemicals or dumped chemicals out into sanitary sewer.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Multiple unlabeled squirt bottles containing food were present on the cook line.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A box of onions was stored on the floor in the walk in refrigerator.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Non-commercial grade containers were being used to store various food items in the kitchen.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Unfinished wood was present as shelves inside the walk in refrigerator, and above the back preparation table next to the reach in freezer. Cardboard was present on the floor around the grill and fryer being used to catch grease. The paint above the hood vent and on the dry storage shelves next to the fryer was peeling. The shelf above the cook line cold top refrigerator was taped. The shelves in the walk in refrigerator were rusty.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The three compartment sink caulking was in disrepair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: A black, mold-like substance was present inside the ice machine. The soda gun at the bar was soiled with debris on its interior.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The hood vent panels were soiled with grease. The back side of the flat top grill was severely soiled with grease and debris. The bottom door gasket and bottom shelf of the tall reach in freezer on the cook line were soiled with debris. The shelves inside the walk in refrigerator were soiled with debris. The condenser fan inside the walk in refrigerator was dusty.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Utensils were stored with their food contact surface facing up exposing them to potential contamination in a jar on the back preparation table.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Multiple boxes of single service containers were stored on the ground in the basement.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The mop sink was not properly sealed to the wall. The hand sink next to the ware washing area was not properly sealed to the wall. Water was pooled on the floor in various areas of the basement.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor inside the walk in refrigerator was soiled with debris, in disrepair, and had unfinished wood present. The floor inside the beer keg refrigerator was soiled with debris, and was in disrepair. The bar floor was in disrepair. The floor underneath the three compartment sink was soiled with debris. The ceiling tiles in the basement were in disrepair.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Multiple unshielded lights were present along the cook line. Multiple light shields were in disrepair on the cook line.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: Items unrelated to the daily operation were being stored in the basement in a manner that creates a potential harborage for pests. A gap greater than 1/4" was present on the bottom of the back door.
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04/17/2017
Inspection, Routine
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: Staff verbalized that limes, lemons, and oranges were washed in the bar hand sink.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: 1/2 and 1/2 labeled keep refrigerated was tested at 47°F in the farthest in-cabinet reach-in bar cooler.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine in the kitchen failed to reach 50-200ppm chlorine residual during the final sanitization rinse.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle under the three compartment sink was unlabeled as to its contents.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Wooden support beams were utilized in the upstairs walk-in cooler, and were not smooth and easily cleanable.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The holster and dispensing valve of the soft drink dispenser in the bar area was soiled.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Shelves were soiled in the upstairs walk-in cooler.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor in the upstairs walk-in cooler was in disrepair and was not smooth and easily cleanable. The floor in the downstairs walk-in cooler was heavily soiled with debris. A hole was present in the flooring in the bar area.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Multiple lights throughout the kitchen area were unshielded.
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03/20/2015
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee drink was observed on the main kitchen food preparation table. An open can of soda was observed next to the back kitchen hand sink.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: A box of avocados was observed stored on the basin of the back kitchen hand sink.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The kitchen cutting boards were heavily grooved and not smooth and easily cleanable.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The three compartment sink was not adequately sealed to the wall.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The main kitchen hand sink was not properly sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The wall around the spice shelf was soiled with food debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A kitchen light bay near the grill did not have a cover.
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| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
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Inspector Comments: The mens restroom toilet was not adequately sealed to the floor.
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09/09/2014
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: An unwholesome lemon was stored with wholesome lemons in the walk-in refrigerator.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee changed gloves without washing his hands in between.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Screw top employee drinks were stored on the kitchen food preparation table.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Cut lettuce and tomatoes on the cold top were 45°F. Dry blue cheese was 46°F in the cold top reach-in refrigerator.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: The mop sink lacked a back flow prevention device.
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03/03/2014
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory was not provided for foods served raw or under cooked.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee handled clean dishes after handling the mop bucket without washing his hands in between.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Raw chicken was 44°F and packaged green chile was 45°F in the walk-in refrigerator.
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| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
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Inspector Comments: Both food probe thermometers were not accurate to within 2°F.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A tray of chicken was stored on the floor in the walk-in refrigerator.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The freezer door gasket was torn and in poor repair.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the microwave was soiled.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A scoop without a handle was stored in the dry blue cheese.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The bar hand sink was not adequately sealed to the wall.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The bar floor was in poor repair. The floor in the keg cooler was in poor repair.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Light shields were missing or broken throughout the kitchen.
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| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
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Inspector Comments: A gap was present below the back door.
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08/15/2013
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A bottle of rum was contaminated with insects.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee changed gloves without washing her hands.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An uncovered employee beverage was stored above the kitchen cold top.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Diced tomatoes, sliced cheese, ranch dressing, dry blue cheese, and cottage cheese on/in the kitchen cold top refrigerator were 50-55°F.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dish machine failed to provide 50-200 ppm chlorine sanitizer after the final rinse.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Both kitchen hand wash sinks lacked hand soap.
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